There is a recipe on the back of every can of pumpkin puree for pie. The best one is libby’s. If you want a good pumpkin pie (or custard) use that one. It can’t be improved.
But that’s boring after a while.
Today I opened a can of off brand pumpkin to make a custard for a party and noticed it called for a half cup of brown sugar instead of 1 cup of white. That got me thinking about viable variations on that theme and I came up with this. I also have a party tomorrow and my best ginger snaps need three days to cure so I don’t have time for them.
This is a custard. I haven’t worked out a good GF pie crust yet. I bake it like any custard. 350 in a flan or casserole pan set in a larger pan with an inch of water in it. This protects the delicate custard from over cooking on the outer part while the center cooks.
1 can pumpkin purée (2 cups if you are making it yourself)
2/3 cup coconut milk or 1 can evaporated milk. I used coconut this time.
1/3 cup brown sugar
1/3 cup molasses
1 teaspoon cinnimon
1 rounded teaspoon ginger powder
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon salt
1 -2 teaspoons vanilla extract
I used 1 tablespoon of sesamee oil to add some richness. If you use evaporated cow milk this isn’t necessary.
1 teaspoon vinegar. Every recipe for ginger cookies or bread has this. I have no idea why, but it is so consistent I included it too.
Mix it all up in a bowl with a whisk or electric mixer. Make sure the eggs are well blended.
Bake at 350 for quite a while. Place in a casserole or flan dish. Put that in a cake pan with an inch of hot water in the bottom. Bake for 45 minutes or more. The center should be set but not too firm. Give the pan a little jiggle and see if there is anything that could be called a slosh. If so, give it another 15 minutes and check again. I strongly recommend getting a copy of The Joy Of Cooking and reading the section called “About Custard.”
Serve with whipped cream or cool whip. I have to admit this isn’t the most attractive color.